Name: Edible Chocolate Chip Cookie Dough
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 1 cup
Ingredients: 1 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon fine salt; 1/2 cup packed light brown sugar; 1/4 cup granulated sugar; 4 tablespoons unsalted butter, at room temperature; 2 tablespoons plain yogurt; 1/2 teaspoon alcohol-free vanilla extract; 1/3 cup semisweet mini chocolate chips

Article by Emily Saladino

A rich, delicious cookie dough recipe that’s safe to eat raw? Our recipe developers in Food Network Kitchen have it. With its intense buttery flavor, vanilla aroma and crunchy sugar crystals, it’s hard to say what exactly makes this edible cookie dough so irresistible. Share a batch with friends and family and decide for yourself.

How to Make Cookie Dough Like A Pro

Making edible cookie dough at home is a snap with these tips from Food Network Kitchen.

Heat-treat the flour first. Raw flour isn’t safe to eat because it can carry harmful bacteria that lead to foodborne illnesses. Start by microwaving raw flour to 180 degrees F to reduce the risk of contaminants — it only takes a couple minutes.

Use whole-fat plain yogurt. Not only does it provide richness, but the yogurt also binds the cookie dough like eggs do in traditional chocolate chip cookie recipes.

Bring the butter to room temperature. Cold butter won’t cream evenly into sugar. The result? Unpleasantly chunky dough for cookies with patches of crystallized sugar and butter shards.

Try different types of chocolate. Our recipe developers love how semisweet chocolate chips complement the buttery flavor of this cookie dough recipe, but swap in dark or white chocolate or a combination if you prefer. Be sure to use mini-sized chips so the dough stays creamy and cohesive.

What to Do with This Cookie Dough Recipe

While we love to snack on edible cookie dough straight, you can also stir it into your favorite store-bought or homemade ice cream, or use it as the base of a milkshake. To make truffle-like candies, roll the cookie dough into teaspoon-sized balls and cover in melted dark, milk or white chocolate.

You can also make eggless cookies by rolling tablespoons of the dough into balls. Space them evenly on a parchment-lined baking sheet and bake in an oven preheated to 350 degrees F until the bottoms are golden brown, about 10 minutes.

How to Store Edible Cookie Dough

Keep your edible cookie dough recipe in an airtight container in the fridge for up to 5 days. To freeze, wrap very tightly in plastic wrap followed by aluminum foil, then put into a zippered bag. Store in the freezer for up to 3 months.

Recipe courtesy of Food Network Kitchen

Edible Chocolate Chip Cookie Dough

Level: Easy

Total: 10 min
Active: 10 min

Yield: about 1 cup

Meet your new favorite treat: Rich, delicious cookie dough that’s safe to eat raw. Mixing it up without eggs or raw flour (both of which carry a slight risk for food-borne illness) means it’s edible without baking — although it bakes deliciously too. Use the dough any way you like, as a mix-in for ice cream, a truffle-like filling to coat in chocolate, the base for a milkshake or just for snacking. And exactly what makes chocolate chip cookie dough so irresistible? We think it’s the intense buttery flavor, vanilla aroma and just a hint of crunchy sugar crystals, but share a batch with friends and family and decide for yourselves.